1. Honey Glazed Carrots
INGREDIENTS
1. bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired
DIRECTIONS
1 In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
2 Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
To substitute regular carrots, peel them and cut into strips about 1 1/2 inches long and 1/4 inch wide. For an extra touch of color and flavor, serve the cooked carrots with a sprinkle of finely chopped fresh parsley.
2 Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
To substitute regular carrots, peel them and cut into strips about 1 1/2 inches long and 1/4 inch wide. For an extra touch of color and flavor, serve the cooked carrots with a sprinkle of finely chopped fresh parsley.
2. Orange Glazed Carrots
INGREDIENTS
1 lb ready-to-eat baby-cut carrots
1/4 cup slivered almonds
1/3 cup orange marmalade
1/2 cup golden raisins
DIRECTIONS
1 In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots; return to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes, stirring occasionally, until tender.
2 Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
3 Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.
2 Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
3 Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.
